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July 23, 2024Food Chemistry XOpen Access

Label-free quantitative proteomic analysis of functional changes of goat milk whey proteins subject to heat treatments of ultra-high-temperature and the common low-temperature

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Authors

MAMajida Al‐WraikatMAMohamed Aamer AbubakerYLYingli Liu

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Al‐Wraikat et al. (2024) studied this question.

synapsesocial.com/papers/68e5f50bb6db643587589a7bhttps://doi.org/10.1016/j.fochx.2024.101691
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Also Consider

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  1. 1Preparation, characterisation and functional effects of goat milk whey protein isolate with low lactose after heat and non‐heat treatments2024 · 6 citations
  2. 2Effects of high temperature short time (HTST) pasteurization on milk and whey during commercial whey protein concentrate production2024 · 17 citations
  3. 3Effects of Heat Treatment on Structure and Processing Characteristics of Donkey Milk Whey Protein2024 · 5 citations
  4. 4THE EFFECT OF LOW HEATING TEMPERATURES ON CASEIN WHEY PROTEINS2024
  5. 5Effect of thermosonication on protein oxidation, aggregation, structure and storage stability of goat milk2026